Learn how to make the best Healthy Vegetable Frittata Recipe that’s loaded with fresh mushrooms, veggies and tangy feta cheese. It’s the ideal solution for a super quick and easy breakfast, brunch, lunch or a light evening meal!
Easy Vegetable Frittata Recipe
If you’ve never made a frittata before, you have come to the right place! This veggie version is so easy to make and it’s absolutely delicious. The word frittata is an Italian word that loosely translates to “fried.” Think of it as an unfolded omelet of sorts, except they are much easier!
Trust me, if you can crack an egg, you can make a drool-worthy frittata your whole family will love in a matter of minutes.
One of the things that make frittatas so popular is they are so versatile. You can use just about any veggie you have hanging around in the fridge.
On the weekends, I love to add this healthy and fluffy frittata to my brunch table with this Summer Berry Salad or a simple fruit bowl with some of this Yogurt Fruit Dip and a big serving of Easy Parmesan Breakfast Potatoes.
It’s just a great way to get the weekend started!
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Why We Love This Recipe
- This low carb and healthy frittata recipe is super filling, not only for breakfast but perfect for any brunch menu or light dinner.
- Super easy recipe, using fresh ingredients, that’s creates a whole meal in one pan.
- It’s a great recipe for a breakfast meal prep. Just bake it the night before and reheat in the morning.
- Versatile dish and a great way to use up leftover veggies you have in the fridge.
- 10 inch nonstick or cast iron skillet
- Kitchen knife
- Mixing bowl
Variations and Add-ins
- Bell peppers: For a nice pop of color, add a diced medley of bell peppers. A mixture of orange, yellow and red bell pepper add so much color and incredible flavor.
- Mushrooms: This recipe calls for portabella mushrooms because they make really nice long slices. But you can use sliced white button mushrooms or baby bella mushrooms.
- Other Veggies: You can add a wide variety of veggies. It’s a great way to use up leftover vegetables in the fridge. When deciding on the vegetable mixture you want to use, try to stick ones with low water content. White onions, red onion, chopped broccoli or asparagus tips are all great ideas.
- Cheese: If you’re not a big fan of the tangy flavor of feta, you can use parmesan cheese instead. Or for a milder and softer cheese, you could use cream cheese or creamy goat cheese.
- Other add-in’s: If you don’t want to buy a whole carton of half and half, you can whisk in some sour cream or even some heavy whipping cream if that’s what you have on hand.
- Fresh herbs: You can use any of your favorites to give it your own special touch. Fresh basil, thyme and green onions always add nice flavor.
What’s Need to Make this Healthy Vegetable Frittata Recipe
- Whole eggs
- Half & half
- Extra virgin olive oil
- Portobellos- washed, gills removed, stems chopped, and caps cut into thin slices
- Arugula, washed and dried
- Cherry tomatoes, washed and cut in half
- Feta cheese, cut into equal-size chunks
- Sea salt and freshly ground black pepper, to taste
How to Make Easy Veggie and Egg Frittatas
Combine the Egg Mixture:
In a medium or large bowl, whisk together 6 eggs, half & half, water, pinch of salt, and freshly ground black pepper until blended. Set the whisked eggs aside.
Sauté the Mushrooms and Arugula:
Add olive oil to a 10” non-stick skillet or cast iron pan and heat over medium heat. Add Portobello mushroom slices and chopped stems and cook approximately 5-6 minutes, stirring occasionally. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set aside. Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
Assemble the Frittata:
With a spoon, spread ingredients into a uniform layer across the bottom of the pan, ensuring an even distribution of cooked vegetables throughout. Pour beaten egg mixture on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.
Finish Cooking and Serve
Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove cover and arrange the 3 Portobello strips, cherry tomato halves, and Feta chunks in a decorative pattern, if desired. If not, simply scatter those ingredients across the top of the frittata before covering again.
Cook for another 5-6 minutes, or until the egg is cooked through and the Feta has just begun to melt. Remove from heat and carefully transfer to a serving platter and cut into individual slices.
Serve warm or enjoy at room temperature.
Veggie Frittata FAQs
Is a Frittata Just a Crustless Quiche?
They are both basically an egg dish and the components of the two are very similar. The biggest difference is a quiche, crustless or not, typically uses one cup of dairy for every two eggs to make a custard like filling. A frittata uses a different ratio, 6 eggs to ¼ cup dairy to create more of an omelet texture.
Can I Bake This Simple Frittata Recipe in the Oven?
You can, but you will still need to start it out on top of the stove. Make sure you’re cooking with an oven-safe skillet. Once you have gotten to the step of adding the mushrooms and tomatoes, you can transfer it to a 375-degree F oven, checking on it every few minutes to see it is has set up and is ready to come out of the oven.
Can I Make Frittata Muffins with this Recipe?
This is the perfect frittata recipe for converting into muffins. Just follow the steps until it gets to where you add the feta, mushroom and tomatoes. Then pour the egg mixture into silicone muffin cups and bake for about 15 minutes on 350 degrees. You will need to keep a close watch on them because the cooking time will vary based on your oven and the size of the muffin cups.
Are Eggs Healthy?
Eggs are one of the most nutritious foods you can eat! According to this article on Healthline, take a look at all the vitamins and minerals in just one egg:
- Vitamin A: 6% of the RDA
- Folate: 5% of the RDA
- Vitamin B5: 7% of the RDA
- Vitamin B12: 9% of the RDA
- Vitamin B2: 15% of the RDA
- Phosphorus: 9% of the RDA
- Selenium: 22% of the RDA
- Eggs also contain decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc
Want More Healthy Recipes?
Healthy Vegetable Frittata
- 10 inch nonstick or cast iron skillet
- 6 large eggs
- ¼ cup half & half
- 3 T water
- sea salt and ground pepper to taste
- 1 T extra virgin olive oil
- 6 baby Portobellos washed, gills removed, stems chopped
- 2 handfuls arugula washed and dried
- 6 cherry tomatoes washed and cut in half
- 2 oz Feta cheese cut into equal-size chunks
- In a medium or large bowl, whisk together 6 eggs, half & half, water, pinch of salt, and freshly ground black pepper until blended. Set the whisked eggs aside.
- Add olive oil to a 10” non-stick skillet or cast iron pan and heat over medium heat. Add Portobello mushroom slices and chopped stems and cook approximately 5-6 minutes, stirring occasionally.
- When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set aside. Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
- With a spoon, spread ingredients into a uniform layer across the bottom of the pan, ensuring an even distribution of cooked vegetables throughout. Pour beaten egg mixture on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.
- Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove cover and arrange the 3 Portobello strips, cherry tomato halves, and Feta chunks in a decorative pattern, if desired. If not, simply scatter those ingredients across the top of the frittata before covering again.
- Cook for another 5-6 minutes, or until the egg is cooked through and the Feta has just begun to melt. Remove from heat and carefully transfer to a serving platter and cut into individual slices.